Caramelize the sugar in a wide saucepan over medium heat. Pour in the white wine and let the peachs steep in it. Cut the mint leaves into strips and add them to the compote.
For panna cotta:
Soak the gelatine in cold water.
Slit the vanilla pod lengthwise and scrape out the pulp.
Bring the whipped cream, milk, sugar, cinnamon stick, vanilla pulp and pod to the boil. Dissolve the squeezed gelatine in it. Pour through a sieve. Pour in small molds (approx. 100ml capacity) with cold water. Refrigerate overnight to set.
To dip the molds briefly into hot water. Remove the panna cotta from the edge of the mold and turn it out onto portion plates. Serve with apricot compote.
